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Soy protein, typically used as a substitute for meat-primarily based protein, is rich in nutrients which might be very important for bodily health and performance. The good news is that the popularity and controversy" surrounding soy have resulted in considerable clinical study and research, giving rise to a wealth of scientific literature that validates soy's health-promoting potential. At the center of the controversy surrounding soy is the estrogen-like" molecular profile of some soy-based compounds—and whether they increase the risk of certain hormone-dependent cancers and other adverse effects associated with hormonal imbalance. This is incorrect, according to Dr. Mark F. McCarty, an internationally recognized expert in soy isoflavones.5 Advances in our understanding of how the body responds to estrogen (and estrogen-like compounds) explains why.

Critics of soy regard isoflavones' action on estrogen receptors as the source of concern, without recognizing there is more than one type of estrogen receptor in the body, and that they exert very different effects. This highly selective mode of action explains why soy isoflavones promote beneficial estrogen-like effects in tissues where the ER-beta receptor predominates, but do not provoke the harmful effects of conventional estrogen replacement therapy in tissues where the ER-alpha receptor predominates. Soy proteins and isoflavones offer comprehensive health benefits through multimodal and complementary mechanisms.

Dr. Mark Messina, a noted soy expert at the Department of Nutrition at the Loma Linda University School of Public Health, has summarized soy's remarkable benefits and provides specific recommendations on optimal soy intake. Soy isoflavones in particular function as estrogen-like compounds in myriad tissues, chiefly upregulating the recently-discovered estrogen beta receptors associated with healthy outcomes such as cancer inhibition and improved cardiovascular function.

Messina suggests, based on the totality of available data and practical dietary standards, that aging individuals should ingest 15-20 grams of soy per day, including 50-90 mg of isoflavones—recommendations that have been echoed by other researchers worldwide.20 He adds that an intake of 25 grams per day of soy protein can be specifically used for cholesterol reduction. A flurry of anti-soy" publicity in the late 1990s drew increased scientific scrutiny that has since uncovered still greater health benefits from soy than originally thought.

A diet with varied protein sources, including substantial amounts of soy and soy isoflavones, is both safe and preventive of degenerative disease. Platelet aggregation is a complex, multi-step process involving a number of signaling molecules—and soy isoflavones act to reduce the density of vital receptors for one such molecule, thromboxane A2, in direct proportion to the isoflavone concentration in blood.39 Thromboxane plays a central role in potentially lethal blood clot formation. The hulls are removed before the remaining parts of the soybean are ground into a (Powerfood Inc Chocolate Crisp Proteinplus Power Bar, 2.12 Ounce -- 15 per case. Soy Isolate) fine powder.

The people on the prebiotic plus soy branch of the study experienced significant improvements in their lipid profiles not seen when either prebiotic or soy was taken alone. Soya powder has a subtle flavor which makes it a versatile ingredient to add to many baked goods recipes. Depending on how it is processed, soya powder is also known as a protein powder that can be used in protein shakes along with other ingredients.

This type of soya powder does not mix well with water and can cause flatulence in sensitive individuals, but its health benefits make up for the disadvantages. Include soya protein powder in your diet and the antioxidants will help reduce your risks of heart disease, breast cancer, prostate cancer and osteoporosis. Soy flour is made by using whole dry soybeans and grinding them into a flour which can then be left as is for raw soy flour, or toasted to be used in baking recipes. When used in baked goods, soy flour is often mixed with other types of flours and is best used in recipes in which a nutty (Powerfood Inc Chocolate Crisp Proteinplus Power Bar, 2.12 Ounce -- 15 per case. Soy Isolate) flavor is preferred.

Powerfood Inc Chocolate Crisp Proteinplus Power Bar, 2.12 Ounce -- 15 per case. Soy Isolate

This type of flour is much higher in protein than regular flour, making it an easy way to add nutritional value to your diet. Both soya powder and soy flour are derived from soybeans, making them very popular sources of protein that are easy to mix into a variety of recipes such as baked goods, pastas, smoothies and meats dishes. The major difference between these soy products is that in the powder the hulls are removed as part of the process while the flour is made using the whole soybean.

To produce the powder, the soybean is cooked before grinding; in the flour, the soybean may or may not be cooked, and is done so after being ground into a fine powder. This difference in production means that soya powder is finer than soy flour and its flavor is usually more pronounced. Soy flour is easy to find in most grocery store of health food stores, but soya powder can be harder to find. You may have a better chance finding soya powder online or in specialty health food (Powerfood Inc Chocolate Crisp Proteinplus Power Bar, 2.12 Ounce -- 15 per case. Soy Isolate) or supplement stores.

Powerfood Inc Chocolate Crisp Proteinplus Power Bar, 2.12 Ounce -- 15 per case. Soy Isolate

Blend one 70ml scoop (28g) of protein powder with skimmed milk, fruit or vegetable juice of your choice, and any low calorie flavouring or extract. One More Thing: The average 150-pound woman needs 60-100 grams of protein a day, says Lauren Schmitt, RD, founder of Healthy Eating & Training Instead of trying to get all of your protein in your entrées, eat smaller amounts throughout the day, to better regulate your mood, hunger and blood sugar levels, Schmitt says. One More Thing: Processed soy foods, like veggie burgers or soy dogs, are often made with soy protein isolate (SPI).